Bright, bold, and full of kick; like the city of Bombay (Mumbai), pau bhaji is a sensory experience. My favorite indian street food, pau bhaji, is a savory dish with vegetables and flavorful indian spices served with hot buttered buns. What separates this recipe apart is the beet puree and variety of vegetables used – it may be the tastiest way possible to get all your vegetable servings in one dish! Be sure to enjoy large helpings of fresh cilantro, onions and green chillies with every bite for the true Bombay experience.
- 1/2 white onion finely chopped
- 1/2 green bell pepper finely chopped
- 5 potatoes (medium-size) boiled
- 2 medium carrots chopped
- 1 cup cauliflower florets
- 9 french beans chopped
- 1/2 cup peas
- 4 tomatoes
- 4 tbsp tomato puree
- 3 tbsp beet puree
- 4 tsp pau bhaji masala (available at local indian grocery store)
- 1 tsp cilantro powder
- 3-4 tbsp fresh cilantro
- 1/2 inch piece of ginger
- 1 lemon cut into wedges
- 2-3 tbsp Avocado oil
- 1 tsp salt
- 1/4 tsp paprika
- Vegan butter
- Gluten-free burger buns
- Start by boiling the potatoes until no resistance with knife. Remove from water and keep them aside. Once cooled, peel and mash them.
- Puree the tomatoes in a blender with ginger.
- Put all the vegetables in the pressure cooker with 1 cup water and a touch of salt. As soon as the first whistle blows, close the stove. Open the pressure cooker and mash all the vegetables with a masher. Keep aside.
- For the beet puree - boil 1/2 beet chopped in boiling water until soft. Blend in the blender with some water to get a smooth puree.
- Heat up a pan and add 2-3 tbsp of oil. Now, add the onions and sauté for several minutes until soft. Next, add the bell pepper and sauté for 2 minutes.
- Finally, add the blended tomato and ginger mixture, tomato paste and cook for 5-6 minutes on medium heat, stirring it from time to time.
- Now, add the pau bhaji masala mixed in with 1/2 cup water, paprika, cilantro powder, salt. Cook for 5 minutes.
- Add the mashed potatoes, mashed vegetables and combine everything until well incorporated. Add 1 cup water and let it cook for another 20 minutes on low heat.
- Once ready to serve, put the bhaji (vegetable mixture) on a plate. Garnish it with cilantro, vegan butter, lemon wedge and onions.
- For the buns - Take one gluten-free bun, spread vegan butter and toast it in the oven until slightly brown (you can also pan fry it on a non stick pan). Serve hot.
- When enjoying the bhaji, be sure to mix in some vegan butter, onions, and a squeeze of lemon juice on top.